Slow Cooker Beef Barbacoa Nachos recipe. Toasted chips with layers of slow cooker beef barbacoa, melted cheese and loaded with flavorful toppings. Gather around this tray of Barbacoa Beef Nachos for a crowd-pleasing appetizer or meal.
We have nachos, tacos, enchiladas, or tostadas at least once a week in my house. We make enough where there is always leftovers for the next day.
I made Barbacoa Beef for street tacos and today we had the leftover barbacoa beef over nachos. I love making Nachos for the family. It is a fun informal meal. We all crowd into the middle of the table and eat off the tray. We play fight over the chips that are loaded with toppings. It is a fun meal with lots of laughs.
Sheet Pan Barbacoa Nachos are a crowd-pleaser. Load on the toppings and you have a feast.
Swap out Beef for Chicken
We make nachos with my Slow Cooker Chicken Tacos too. Just like my Barbacoa Beef, I get two meals out of my Slow Cooker Chicken Tacos too. I either make nachos or quesadillas the next day with that recipe.
We eat a lot of Mexican food but, who doesn’t? It is so good! Especially when you have fresh tomatoes and cilantro from your garden.
Ingredients for Slow Cooker Beef Barbacoa
The first thing you will need to do is make Beef Barbacoa. You will need the following ingredients to make beef barbacoa.
How to Make Slow Cooker Beef Barbacoa
First, you will want to cut your roast into large chunks. I cut my roast into fourths. I do this because large pieces are more manageable when searing the meat.
How to Make Barbacoa Beef Nachos
Now that the Barbacoa Beef is made now you can serve it over nachos. To make the Barbacoa Beef Nachos first you will want to heat the oven to 250 degrees. This will toast the nacho making them nice and crisp.
Layout the nachos in a single layer on a sheet pan. Place in the preheated oven and toast for 5 minutes. Remove the nachos from the oven. They are now ready for all the delicious toppings.
Layer the barbacoa beef, cheese, and other preferred toppings over the nacho chips.
Toppings for Barbacoa Beef Nachos
Add these toppings to your Nachos.
- Shredded Cheese, I use sharp cheddar.
- Diced Red Onion
- Sliced Jalapenos
- Sliced Black Olives
- Diced Tomatoes
- Sour Cream or Mexican Crema
- Taco Sauce
- Pinto Beans
- Black Beans
- Refried Beans
Toast the chips first. Do not skip this part. Toasting gives the chips a nice crunch and the chips won’t get soggy until all those toppings. Plus it makes nachos taste so much better.
Ideas for Leftover Beef Barbacoa
Barbacoa is a great leftover. You can also try it on the following.
- Soft Tacos
Get all My Slow Cooker Recipes!
Everything from Breakfast, Appetizers, and Dinner!
Recipe for Barbacoa Nachos
Slow Cooker Barbacoa Beef Nachos
Sheet pan Beef Barbacoa Nachos
- 3 to 4 pound chuck roast
- 2 Tbsp vegetable oil
- 4 chipotle chilis in adobo sauce you find these in a can in the Mexican Food section
- 1¼ cups beef broth
- 4 cloves of garlic
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp ground cloves
- Juice from 1 lime
- Tortilla chips
- Your choice toppings see recommended toppings list above
Cut roast into large chunks. I cut mine into fourths. Large pieces that are manageable when searing.
Heat oil on medium-high in a large frying pan.
Sear beef pieces on all sides and transfer to slow cooker.
In a blender or large food processor add the remaining ingredients and blend until chilis are pureed.
Pour the blended mixture over the beef and cook on high for 6 hours.
Shred beef barbacoa with two forks pulling the beef in different directions.
Heat oven to 250F
Layout tortilla chips on a baking sheet and toast for 5 minutes. Remove from oven.
Layer Beef Barbacoa, cheese and choice toppings over the tortilla chips and serve.
What are your favorite toppings for Nachos?